Cauliflower Pumpkin Pie Cake

CAULIFLOWER-PUMPKIN-PIE-CAKE_1724-090007-edited.jpg
clock icon
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
chef hat icon

Dietary Preferences:

Vegetarian

Ingredients

  • 15 oz. canned pumpkin
  • 2 cups cooked (very tender) Ocean Mist Farms cauliflower, riced
  • 1-½ cups coconut, toasted
  • 4 eggs, beaten
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 (13 oz.) can evaporated milk
  • 1 tsp. salt
  • 1 (19 oz.) box yellow cake mix
  • 1 cup butter, melted
  • 1 cup pecans, chopped

Directions

  1. Preheat oven to 350°F . Grease a 9x13 inch baking pan.
  2. Combine in large bowl of electric mixer; pumpkin, cauliflower, eggs, sugars, pie spice, milk, coconut and salt.
  3. Mix on low speed until combined and then at medium-high speed for 2 minutes. Pour mixture into prepared baking pan . Evenly spread dry cake mix over cauliflower/pumpkin mixture. Pour butter evenly over cake mix; sprinkle with pecans. Bake at 350°F for 1 hour and 15 minutes. Cool and refrigerate until ready to serve. Cut into squares and serve with whipped topping.
Share
Sign up for recipes and more!